Broad beans were already known in the Bronze Age thanks to their nutritional properties. Its origins can be traced back to Asian countries. From there, they came to influence the nutrition of Egyptians, Romans and Greeks. Until the last century, these legumes represented the main source of vitamins in many countries of Southern Italy. Furthermore, like all foods rich in dietary fiber, they have useful properties to reduce the level of bad cholesterol in the blood, thus protecting arteries and heart from cardiovascular diseases. The presence of fibers stimulates intestinal activity, facilitating the elimination of toxins and waste. Vitamin C protects the body from disease and promotes the absorption of iron. Broad beans also contain iron and zinc. The former strengthens the immune system and the latter supports hormonal growth and development.
- one of the richest legumes in fiber and protein
- it contains mineral salts, especially iron, potassium, magnesium, copper and selenium
How to cook it: formerly considered the food of the poor, today they are used for the preparation of excellent traditional southern dishes such as macco di fave, broad bean soup and dried broad bean pesto
How to use
Before cooking them, they must be left to soak for about 7/8 hours. Once the soaking is finished, they should be cooked for about 2 hours in water.
Energy value 224 kcal 935 kJ
Fat 3 g
Saturated fatty acids 1 g
Carbohydrates 29.7 g
Sugars 14.5 g
Protein 21.3 g
Salt / Sodium 0.032 g
May contain GLUTEN, FISH, PEANUTS, SOJA, NUTS, CELERY, SESAME, SULFUR DIOXIDE, LUPINS
EXPIRY ABOUT 180 DAYS FROM THE ORDER